Southern Fried Chicken (Low Carb, Gluten Free)
Try this Southern Fried Chicken recipe, which is low carb and gluten free.
Try this Southern Fried Chicken recipe, which is low carb and gluten free.
- Carbohydrate 18.5300597480203 g
- Cholesterol 283.49523125 mg
- Fat 119.765241942052 g
- Fiber 12.5474352277935 g
- Protein 75.6577995018328 g
- Saturated Fat 60.6817119197509 g
- Serving Size 1 1 serving (469g)
- Sodium 292.886809874074 mg
- Sugar 5.98262452022681 g
- Trans Fat 8.3684690816128 g
- Calories 1438 calories
Step-by-step
- In a large bowl, combine the chicken, salt, pepper, garlic powder, and paprika.
- Using your hands, massage the spices into the chicken and be sure it’s well coated.
- Cover and refrigerate for at least 2 hours or overnight.
- To prepare: Add the coconut flour to the seasoned chicken and toss well to coat.
- Heat oil about 2 inches deep in a large, heavy bottomed pan (cast iron is ideal or use a deep fryer if you have one) to 375 degrees (F).
- Add chicken in batches.
- Don’t overcrowd the pan or it won’t get crisp.
- Cook for about 8 minutes per side, or until a rich, golden brown.
- Test with a meat thermometer to ensure that the internal temperature of the meat reaches 165 degrees.
- If you don’t have one, cut into a piece and make sure the meat isn’t pink before serving.
That modest list of seasonings and coconut flour hides a chemical transformation that determines whether your crust shatters or sloughs off entirely in the hot fat. Because coconut flour lacks gluten, it absorbs moisture aggressively and browns much faster than wheat-based alternatives. Massage the salt, pepper, garlic powder, and paprika directly into the raw flesh hours before cooking, allowing the salt to dissolve and draw proteins to the surface to form a natural adhesive layer.
Achieving the Ultimate Crisp Exterior
Maintaining oil temperature at 375 degrees Fahrenheit is the single most critical factor preventing greasy, waterlogged meat. Heavy cast iron retains thermal energy far better than thin stainless steel, preventing sudden temperature drops when cold pieces hit the oil. Fry in small batches maintaining a two-inch depth of oil so the chicken floats rather than sitting on the pan bottom, turning every eight minutes until the surface turns deep mahogany. Coconut flour will burn rapidly if the heat creeps past 385 degrees, so regulate your burner vigilantly between rounds.
- Overcrowding lowers the oil temperature immediately, resulting in soggy crust and prolonged cooking times.
- Moisture trapped on the skin will instantly steam the flour coating, causing the crust to detach upon flipping.
- Double the recipe requires frying in staggered shifts to prevent the oil temperature from crashing below 350 degrees.
